* Exported from MasterCook *
Pineapple Noodle Pudding (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
butter for greasing a 5-cup souffle dish
2 1/2 cups dry egg noodles -- loosely packed
1 cup sour cream
or
plain yogurt
1/2 teaspoon ground cinnamon
3 large eggs
2 tablespoons honey
1 1/4 cups canned crushed pineapple in juice -- undrained
1/3 cup raisins
1/2 cup coarsely chopped walnuts
1/2 cup granola
serves 6
A rich, moist pudding
*You can substitute 2 1/2 cups leftover cooked noodles, but if they aren't slig
htly undercooked, the pudding’s texture may seem too soft.
Generously butter a 5-cup souffle dish or suitable alternative. Cut a piece of
aluminum foil 2 feet long by 1 foot wide and double it twice lengthwise to cre
ate a strip for moving the pudding dish to and from the cooker. Set aside.
Cook the noodles in the pressure cooker (without the lid) for 5 minutes in rapi
dly boiling, salted water. Drain thoroughly and place in the prepared dish. W
hile the noodles are still warm, add the butter and toss well to coat.
In a food processor or blender, combine the sour cream, cinnamon, eggs, and hon
ey. Pour this mixture over the noodles, then add the pineapple, raisins, and w
alnuts. Stir well to distribute the ingredients evenly. Sprinkle the granola
on top. Cover the souffle dish with the aluminum foil so that the foil fits ti
ghtly around the sides, leaving some room on top for the pudding to expand.
Set a trivet or steaming rack on the bottom of the cooker. Center the pudding
dish on the foil strip and gently lower it into the pudding. Pour in enough wa
ter to reach on third up the sides of the pudding dish. Lock the lid in place
and over high heat bring to high pressure. Adjust heat to maintain high pressu
re, and cook for 15 minutes. Let the pressure drop naturally or use a quick re
lease method. Remove the lid, tilting it away from you to allow any excess ste
am to escape.
Let the pudding cool for a few minutes before removing it from the cooker with
the aid of the foil strip. If you are not serving the pudding immediately, cut
a few slits in the foil top and let it remain warm in the cooker, placing the
lid ajar, for up to one hour. To serve, scoop out the pudding with a large spo
on.
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